Homemade Vegan Yogurt (Cultured and Creamy)
This Homemade Vegan Yogurt (Cultured and Creamy) will absolutely change your life! It tastes identical to store-bought dairy yogurt, tastes absolutely delicious, and can be used in so many ways from breakfasts to dips to dinners! The process to make it is pretty foolproof, and doesn't require any special tools or ingredients!
Ingredients
- 2 cups cashews soaked overnight
- 2 teaspoons apple cider vinegar
- pinch sea salt
- 1 ½ cups clean filtered water
- 3 probiotic capsules roughly 1.26 grams of probiotic powder, or ½ teaspoon (I used JustThrive capsules*)
Instructions
- First, rinse off your soaked cashews completely. In a high powered blender, add the cashews, apple cider vinegar, filtered water, and the sea salt. Blend until completely smooth and clean. I blended for about 3 minutes on high.
- Pour the contents into a very clean and dry glass bowl or tall jar. Open your probiotic capsules and pour the powered contents inside the cashew yogurt mixture. Using a wooden or silicone spoon, stir the probiotic powder into the mixture and stir/mix into it for about 2 minutes, until fully incorporated.
- Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place. If you live in a tropical country, you can leave it on your counter top. If you don't, place it in your oven with the oven OFF and the oven light on (do not place right after cooking something, this will be too hot). Leave the yogurt undisturbed as much as possible for 24-48 hours. You should begin to smell a slight yogurt-y smell after about 24 hours. I recommend leaving it for the full 48 hours but see notes below if you're using a different probiotic.
- The yogurt should be much thicker now. Stir to combine fully. If you hear a carbonated sound that is normal, it's a part of the fermenting process.
- Cover the jar/bowl or transfer to a new clean jar/bowl and cover and place in your fridge. It should also thicken up in the fridge and you can start using it now! It'll last in your week for at least two weeks.
- If you want your yogurt any thicker, strain/drain it in cheesecloth or paper towel or a fine mesh colander for about 30 minutes to strain off any extra liquid. If you want greek yogurt, see the notes below.
- Enjoy with any combination of you want including yogurt, maple syrup, vanilla extract and fruits!
Notes
*Total time doesn’t involve the fermenting time.
*The probiotic I use has 3 billion cells per capsule (so total 9 billion for this recipe). If yours is much stronger, I recommend taste it after 24 hours to ensure it doesn't over ferment or doesn't get too sour
Tips (including making greek yogurt)
Okay, so there are a few ways you can do this wrong. I’ll try and point them all out here, and will also include them in the instructions down below, too.- Make sure you really blend all your ingredients together. You don’t want any chunks of cashew, in fact, you don’t even want it to look like there was cashew here before, friends. It certainly doesn’t taste like it, so if you blend right, you’ll be on your way to just general amazing vegan yogurt. I blended mine for a good 3 minutes in a high powered blender, so just ensure yours is so blended it already resembles a creamy, no grains, no strains, product.
- Make sure you’re using fresh ingredients and that you soak your cashews. Don’t use anything that’s going bad because it’ll come out in the fermenting process.
- Use a great probiotic. I use JustThrive and have been for over two years now and let me tell you – #goals. I can’t do without this probiotic. While this isn’t sponsored, my good friends over at JustThrive let me know that you can get 15% off if you use the code JESSICA15 which um, YES that’s an incredible deal so definitely go use it! I’m pretty sure mine turned out so great because I was using a top notch probiotic that truly works.
- Do not, I repeat, do not, use metal. Metal can react negatively to the good bacteria and can just kill your entire process. I’ll admit I’ve never tried it with metal and safe to say, just avoid it. That’s why I prefer to add the probiotic powder into the mixture after it leaves the blender, and to use wood and silicone to stir it in a glass bowl. I would also suggest not using a wooden bowl since it’ll seep in and make the bowl smell like yogurt for, well, ever.
- Don’t disrupt your yogurt in the making too often. I would try not to touch it for at least the first 24 hours, and thereafter maybe check on it only like once or twice.
- The consistency of this yogurt is nice and thick, but not greek yogurt thick. I did make some greek yogurt from it (my goodness that was delicious) and it’s very easy to make. Just place some or all of the yogurt in a cheesecloth, tie it, and let it hang over a bowl for 2 hours in the fridge. That will get rid of all the excess liquid, making it thicker. Don’t go overnight though, or you’ll end up making cheese like I did. Which, is a whole other post because after I stirred in some nutritional yeast, sun dried tomatoes and some herbs, I was in vegan cream cheese heaven.
Nutrition
Calories: 357kcal | Carbohydrates: 19g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Sodium: 12mg | Potassium: 426mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg